Norma Ecostrike Silencer 8x57 JS 160 gr
I like to take care of all parts of the animals I hunt. The meat in this recipe is from a fallow deer where I used ECOSTRIKE and it has been tendered in about 70 degrees days.
The eye round that is placed on the inner thigh can almost be compared to the fillet; both in texture and consistence. The taste of the meat is in the fat, therefore I do not trim it too much. In this case, I chose to fry it hard in a neutral oil (rapeseed) and with a little garlic at a high temperature to get a nice surface. When the meat reaches a core temperature of 39 degrees Centrigrade I remove it from the heat source and wraps it in a butcher paper (it goes just as well with greaseproof paper). When the meat is wrapped I put it aside to rest and it will reach optimal inner temperature on the after heat.
Meanwhile, I peel and grate potatoes, parsnips, carrots and yellow onions. Then I mix it all in a bowl with juice from half a lemon, salt, pepper and finely chopped fresh parsley. I put the mixture in molds and compress the mash so that I get a cake. Then they are baked in the oven at 225 degrees for about 35-40 minutes.
At the same time, I boil cream and mushroom broth that I made earlier on broken chanterelles. In this case I also add last year's dried chanterelles in the boil. In the final phase of the boil, I add the butter to give a little shine and taste to the sauce. During my game inventory round with Asti in the forest, I found a few small chanterelles. I fry them in butter and use them to garnish the plate.
Place the root cake on the plate, place a mirror of the sauce, slice up the meat and place on the mirror, garnish with the butter-fried chanterelles salted and peppered.
This simple meal takes about 50 minutes to do and most of the time the root cake is in the oven. While the root cake is in the oven, you have time to fry / grill the meat and cook the chanterelle sauce…
Text and photo: Jimmy Stening
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
Let our Norma Academy member, BBQ master and hunter Jimmy Stening offer one of his delicious game recipes. This time he tempts us with roasted venison silverside with chanterelles, fried potato crisps and truffle cream. Click here to get the recipe
In our series of Friday recipes we will start with a tempting recipe right from the grill
Capercaillie is the bird that bears the clearest flavors from the wilds, which creates unique and delicious dishes with a lot of taste and aroma. It is not uncommon to also feel hints of the capercaillie's one-sided diet of pine needles and junipers. Click here to get to the recipe
The fall is getting closer and nothing could be better than a recipe of a lovely soup. Today, Therese Tillman is making a goulasch soup on moose. Click here to get to the recipe
If you have only tasted these pheasant nuggets once, you are 100% done with fast food nuggets. Click here to get to the recipe
Today's friday menu consists of a wild version of a classic Swedish dish by Jimmy Stening. Click here to get to the recipe.
This Friday we offer an autumn soup à la René Jantzen with carrot and meatballs as main ingredients. Click here to get to the recipe
We are in the middle of the moose hunt here in Sweden. So this Friday we would like to offer a recipe on moose. Click here to get to the recipe.
You can make a lot of different dishes with wild boar meat. Today Jimmy Stening will be making a classic dish from the farms out in the Swedish country called Raggmunk. Click here to get to the recipe.
This Friday we are making minced venison beefs. In this recipe the meat is from fallow deer but of course you can use whatever minced meat you have at home. Click here to get to the recipe.
This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements. Click here to get to the recipe.
Has the wild boar hunt gone well? Wild boar ham adds an additional dimension, a tasty one, to the Christmas table. And just like with successful hunting, it is important to plan well, but we all know how good the result will be. Click here to get to the recipe.
The season of dinners with family and friends is here. During the year, we have shared a lot of tasty recipes from our talented chefs here on the “From Field To Plate” page. You can find them all in our archive. Today we will focus on wine instead. Jörgen Edlund at the wine agency Top Note Wine will share his tips on how to think when choosing wine for different types of game. Click here to get to the article.
This golden and delicious dish is a classic, not least for hunters and others who enjoys to prepare game. Roasted turkey is easy to cook and makes you an instant favorite among the guests! Click here to get to the recipe.
This soup gives' warmth in the body after a cold day in the woods. Click here to get to the recipe.
This Friday, Therese Tillman serves pulled pork. It requires a little preparation for the meat to get extra tender. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven. Click here to get to the recipe.
Shepherd's pie is an old tradition in the British kitchen. Like many other traditional dishes, it originates from a time when it was necessary to be economical with food and to not waste anything you could make use of. In this dish, the meat leftovers are utilized by covering it with mashed potatoes. Today we're putting a spin on this traditional dish by making it with venison. Click here to get to the recipe.
This Friday, Therese Tillman offers a recipe with fillet of Deer. In this recipe a Sous Vide is used, if you do not have one it is of course possible to cook the meat on low heat in the oven. Click here to get to the recipe.
Make your Friday more luxurious with a delicious mushroom risotto together with wild boar steak. With a combination of tasteful chanterelles, crispy almonds and fresh herbs it can't be anything else but a success. Click here for the recipe!
This Friday we offer a recipe from René Jantzen. Delicious, stuffed peppers in a self-composed tomato sauce with fresh herbs. The dish requires some time in the oven but not so much effort in the kitchen. Check out the recipe here!
This Friday, Therese makes a comeback with a recipe on a true traditional Swedish dish - meatballs made of wild meat with potatoes, pressed cucumber and lingonberries. Click here to get to the recipe and serve your family or friends a delicious meal that suits every occasion!
New Friday, new recipe! This Friday René Jantzen will make a filo pie with minced venison and spicy potatoes. Click here to get the recipe.
It's Friday which means time for a brand new Friday recipe! Today Jimmy Stening will be cooking wild boar with pepper sauce, served with fried potatoes and garlic buttered mushrooms with green onions. Click here to get the recipe
This taco soup by Mette Karin Petersen is full of flavor and is good with both pheasant, partridge or deer. Click here to get to the recipe.
A classic with a wild twist. Fried beef tartare served with fresh grated horseradish, capers and egg yolk on top of a butter fried piece of bread. This is one of the perfect choices for a wild weekdays. It takes less than 30 minutes to cook. Click here to get the recipe.
This Friday our ambassador Therese Tillman will share a recipe on a tasty and easy-to-cook classic, not least among hunters in the Nordics. The dish works well together with fresh forest mushrooms. Click here to get to the recipe.
This Friday our ambassador Mette Karin Petersen will share a recipe on lemon pheasant schnitzel. “This recipe is quick and easy to cook, perfect for wild weekdays. I can also highly recommend trying it out with wild boar meat.” Click here to get to the recipe.
When the days are getting colder it can be cozy to get warm with a tasty soup. Click here to get to the recipe
Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer. Click here to get to the recipe.
Beef Rydberg is a classical swedish dish. This Friday, Therse Tillman, who has a penchant for low-fat and climate smart venison, puts her special touch on the classic dish by using moose instead of the original recipes beef tenderloin. Click here to get to the recipe.
December is here and dinners with family and friends are just around the corner. This Friday we offer a tasty fallow deer recipe by René Jantzen. Click here to get to the recipe.
Welcome to my GO TO! We eat this once or twice a week. Easy, simple and light. In less than 15 min. food is ready. You can cook the pheasant with and without panko, up to you. Bon appétit!
This Friday, Therese Tillman is making a moose roast but in the swedish way, called Tjälknöl. It is made from a frozen moose steak that is roasted at a low temperature. The roast will be served with a hearty salad. This meal is perfect for both lunch and dinner, or why not eat it outside now when the weather is getting warmer. Click here to get the recipe.
Today, Therese Tillman offers a traditional Swedish dish called Wallenbergare. A Wallenbergare usually consists of finely ground veal, today it’s made from moose veal. Together with the mashed potatoes, green peas and shredded butter, it is a perfect dinner, both for weekdays and dinners with friends. Click here to get to the recipe.
Looking for a wild lunch? Here it is! A whitetail sandwich with fresh bell pepper. All kind of deer meat works for this sandwich, so go ahead and choose your favorite. In this recipe Mette uses a whitetail tenderloin, but all cooked pink venison meet can be used. Click here to get to the recipe.
Today our ambassador Mette Karin Petersen is cooking a classic Danish dish with a wild twist. Click here to get to the recipe.
In Sweden we are celebrating Midsummer this time of the year. A hearty midsummer lunch is the basis for getting energy for dancing and festivities with friends and family. Today we will share a recipe for a delicious buffet with venison as a basis. The buffet is of course good for any festive occasion.